We talked about her idea for a bit and Kimberly suggested that we both bake different styles of FerreroRocher cupcakes and blog about it; another great idea. I was on board still never having tasted the chocolate behind the gold foil.

I picked some up and and gave it a try. Damn. That’s a good chocolate. It was no wonder people liked these things. Try some if you have never had them!

I was ready to create. I decided to make a chocolate hazelnut cupcake and give it a gooey ganache filling (like the gooey surprise in the chocolate) and top it with a chocolate ganache with hazelnuts bits in it (again, like the chocolate).

Where to Buy Hazelnut Extract

In order to make said cupcake, however, I needed hazelnut extract. Apparently, there is no demand for hazelnut extract in St. Louis, because nobody carries it. I do have to give special props to Straubs and Penzey’s Spices who both went out of the their way to suggest other places I could possibly find it in town. The lady at Penzey’s actually called 3 other places for me. Finally, I had to purchase it online here and wait… and wait.. and wait.. OK, it took just a week to arrive, but when I have my heart set on baking something, I am ready. I do not want to wait!

How to Pronounce FerreroRocher

While I was waiting, I had more time to plan. I was always hesitant to use the name “FerreroRocher” when telling people what I was making because I had/have no idea how to say it. It turns out though, that most people don’t know how to say it. Only one person I asked seemed confident in his pronunciation. However, saying the chocolate in the gold foil seemed to be understood by everyone. The cupcake also needed to be easily recognizable. It needed gold.

Using Edible Gold on Cupcakes

For the gold on my cupcakes, I used actual edible gold. What else? I had no idea that gold was edible. Apparently you can eat gold, but it has no nutritional value. It just goes in and comes out. Hmm… I forgot to check for gold flakes in my poop. Good thing I still have some cupcakes left so I can try this experiment.

Finally, my extract came and I was ready to bake. Alas, Kimberly, my partner in crime, was sick. Then, she had to go and be nice and bake someone some chocolate cupcakes for Christmas. She hasn’t gotten to bake her FerreroRochers yet. I was going to wait and post with her, but did I mention that I don’t like waiting?

You are just going to have to promise to check Kimberly’s blog and her cupcakes when she get them done. I’ll also update this post with a link to her completed cupcakes.

FerreroRocher Cupcake Reviews

My husband: “Wow! These are just like the chocolate!”My friend: “These are some of your best ones yet.”My Mother-In-Law: “These are good, but not as good as the caviar cheesecake ones.” (She is alone in this line of thinking.)My blogging friend: Said nothing at the time, but mentioned them on her blog.Me: I thought they were perfect. They were a rich, moist chocolate with great hazelnut undertones – but not too sweet. The gooey surprise inside worked really well, as did the ganache. It all just came together.

FerreroRocher Cupcake Recipe

Ferrero Rocher Cupcakes

I decided to make a chocolate hazelnut cupcake and give it a gooey ganache filling (like the gooey surprise in the chocolate) and top it with a chocolate ganache with hazelnuts bits in it (again, like the chocolate).

Course Dessert

Cuisine American

Keyword chocolate hazelnut cupcakes, chocolate hazelnut ganache

Prep Time 10minutes

Cook Time 18minutes

Total Time 28minutes

Servings 12cupcakes

Calories 496kcal

Ingredients

Cupcake Ingredients

1/2cboiling water

6Tunsweetened cocoa powder

1/4cmilk

1/2tvanilla extract

1Thazelnut extract*

1/2cunsalted buttersoftened

10Tdark brown sugar

6Tgranulated sugar

2large eggs

1call-purpose flour

1/2+ 1/8 t baking soda

1/4tsalt

Gooey Chocolate Hazelnut Filling** Ingredients

1cheavy cream

1csemisweet chocolate chips

2thazelnut extract

Chocolate Hazelnut Ganache*** Ingredients

Instructions

Cupcake Instructions

In a bowl, whisk the boiling water into cocoa until smooth and whisk in milk, vanilla, and hazelnut extracts. In a large bowl, beat together butter and sugars until light and fluffy, about 2 to 3 minutes, and beat in eggs, 1 at a time, beating well after each addition. Into another bowl, sift together flour, baking soda, and salt and add to egg mixture in batches alternately with cocoa mixture, beginning and ending with flour mixture, and beating well after each addition. Fill each wrapper slightly more than 1/2 way. They will rise a lot. Bake in a preheated 350F oven for about 18 minutes. Cool on a wire rack.

Gooey Chocolate Hazelnut Filling Instructions

Bring heavy cream to a boil. Pour over chocolate chips to melt them. Add extract. Mix until fluffy. Let cool. Cut a cone in each cupcake and put a teaspoon or two of the ganache in. Replace the cone.

Chocolate Hazelnut Ganache Instructions

Heat the cream on the stove until it boils. Pour over the chocolate and stir to melt, adding the corn syrup and hazelnut extract.

Notes

*I have never used that much of an extract in a recipe before. I actually worried that it was a typo and she meant teaspoon. However, it definitely needed that much. In fact, I added another whole tablespoon (1/2 if you are only making 12).

**If you have some Nutella around, I think you could easily just fill this with Nutella. I did not have Nutella around and didn't want to go to the store.

***I used the ganache recipe from Sweets Made Here. The only change I made was that rather than putting hazelnuts on top as she did, I mixed 1 Cup of toasted, ground hazelnuts into the ganache before spreading. Also, while I doubled the cake recipe, I did not double the ganache recipe and I still had plenty.

I will have to try this ASAP. I don’t particularly like the candy (not a milk chocolate fan), but I LOVE hazelnuts. Maybe I will make a dark chocolate version.

Of course, I have a list of about 30 baking recipes to try ASAP now, since my husband got me this awesome baking cookbook for Christmas. (Am I right in thinking he probably got this also as a present for himself?)

That looks Yummy! Thanks a lot for sharing this recipe. Me and my son love the chocolate, so I have to try it for his birthday! I’m very new at this kinda baking, I understood the steps upto using the Gooey Chocolate Hazelnut Filling. Can you please tell me what to do with The Chocolate Hazelnut Ganache?

Hi!! ive been DYING to make these for christmas but i cannot find the hazelnut extract anywhere!! I would have to order it online as my last resort but i was curious to know can you substitute hazelnut syrup for the extract or would that be not sufficient for this? Thank you!

im planning to make this soon but im just wondering whether or not i can use ground hazelnuts intead of the essence because i cant seem to find them anywhere and im not a big fan of the whole buying online.

I make a close version of this. I make my signature chocolate cupcakes and plop a ferrero rocher into the center of the batter and cook. the I top it off with espresso infused chocolate ganache with bits of hazelnuts chopped up and tossed in. Yummy!

Thanks for this recipe! I just made it and it was a little taste of heaven in a paper case. I was too impatient to wait for hazelnut essence, so I used Frangelico instead (hazelnut liqueur). It added a couple of extra minutes to the baking time, but tasted amazing. I used Green and Black’s organic version of Nutella for the filling.

Anon – I understand your confusion. I think it’s 12 cupcakes. But, I’m honestly not quite sure. I wrote this post 3 years ago and I wasn’t writing things as clearly as I do now. If you make them, please tell me how many it makes and I’ll update the post. Thanks so much! So sorry for the confusion.

The recipe made 18 cupcakes for me, but perhaps that is because I filled them a little less than half-full and threw a chocolate wafer in the middle. For the ganache, I added in quite a lot of Nutella to give it extra hazelnut flavor. I found that even though I kept adding the hazelnut extract and Nutella, the chocolate still seemed to be the dominant flavor throughout the whole cupcake. Regardless, it is delicious. Made them for my sister’s birthday; can’t wait to see her reaction tonight!

Could I substitute Hazelnut oil for the extract? I just ordered some from LorAnn’s Oils before I realized that this recipe called for Extract. If I sub, how much oil should I start with (for the cake, filling and ganache)?

I cannot wait to try this!! Ferrero Rocher is my fave chocolate!!!! I just found a recipe to make the ice cream and now I can make cupcakes too!!

I love your site!!

PS. I live in Toronto, Canada, and I thought it would difficult to find hazelnut extract. However, one of the larger health food stores in my neighborhood carries it amongst many other uncommon extracts. Check your health food stores first before ordering online.

After much anticipation, I finally made these cupcakes! I split – half as per above with nutella as filling, and half with no filling, just an actual rocher candy in it. Both were great, it’s all a matter of preference on texture at that point. The ganache mixed with the hazelnuts are heavenly. I can’t wait to bring them to the office for people to try tomorrow, thank you sharing for a splendid recipe!

So I made these cupcakes and they were a hit. However, I didn’t find the hazelnut extract strong. I put 3 T of it and still nothing. I happened to be in Golda’s Kitchen and came across Lorann’s Cream Hazelnut flavor oil. When you open the cap the hazelnut flavor smacks you in the face. I just made the cupcakes again and wow, I instantly taste them.This time I put a Ferraro Rocher on top in the middle and spray painted it with edible gold paint!!!

Made the cupcake and they expanded while baking but when the cooled they sunk. I thought may be my oven was not hot enough?(new oven) Will try again.. Must say even though they sank in the middle my kids ate them up!!!!

I baked these cupcakes to bring to work on Valentine’s Day. It was my first attempt at making cupcakes from scratch and I must say I was pretty successful! Some comments though: 1.-I had to cool the cream/chip mixture in the freezer, it wouldn’ whip otherwise! 2.-I had to melt the choc./cream in the mirco to make the ganache. The cream wasn’t hot enought to melt the chocolate. Other than that, easy peasy! I’ll let you know what my co-workers think. How can I share a pic?

Oddly enough, certain bigger chain grocery stores have started carrying imitation Hazelnut extract. My mother in law found me a bottle of it at one of the Albertson’s nearby. Don’t know exactly how well it’s going to come out, but we’ll find out tonight!